Answer: 3. Sichuan cuisine is represented by the dishes of Chongqing and Chengdu. The seasonings used both complex and varied, but also rich in characteristics; in particular, known as the "three pepper" pepper, pepper, chili, "three spices" onion, ginger, garlic, as well as vinegar and Pixian bean paste used frequently and the number of, far from other cuisines can be compared.

Sichuan cuisine has "seven Zi eight flavors" said, "seven Zi" refers to sweet, sour, numb, spicy, bitter, fragrant, salty; "eight flavors" that is, fish, sour and spicy, pepper, strange flavor, spicy, Red oil, ginger, home-style...

Cooking methods **** there are 38 kinds of more. In the taste of Sichuan cuisine, pay special attention to "a dish a frame", and color, aroma, taste, shape are good, so the international culinary community has "food in China, taste in Sichuan" said.

Sichuan famous dishes are lampshade beef, camphor tea duck, maw hot pot, husband and wife lung slices, East Slope cuttlefish, steamed river group of more than 300 kinds. One of the most famous dishes are: dry roasted rock carp, dry roasted Mandarin fish, shredded meat with fish, strange chicken, Kung Pao chicken, steamed beef, Mapo tofu, maw hot pot, dry stirred shredded beef, husband and wife lung slices, lampshade beef, dan dan mian, lai dumplings, Long Dangdan, and so on.